Chervil soup

A nutritious and healthy springtime soup

3 leeks

3-4 potatoes

2 T butter and 2 T olive oil

50 g chopped chervil and some chopped parsley

1 l chicken or vegetable broth

juice of ½ lemon

salt and pepper

1 egg yolk

4 T (sour) cream


Wash the leeks and slice in rings. Peel the potatoes and grate or slice them thinly. Heat butter and oil in a soup pot and fry the leek about 5 minutes. Add the potatoes and broth, heat to a boil and simmer 20 minutes, covered.  Add chervil and parsley and cook 8 minutes longer. Remove from the heat and puree with a stick blender. Return to the heat and bring back to a boil. Add lemon juice, and salt and pepper to taste. Remove the soup from the heat. Whisk the egg yolk with the cream, add a ladleful of hot soup to this mixture and return the mixture to the soup. Serve at once, garnished with roasted pumpkin seeds if wished.